196 AGRICULTURE. 



seldom contains less than 80 per cent, of fat or 

 more than 15 per cent, of water. 



VIII. Overrun. 



The term "overrun" is used to express the 

 excess of butter made over the amount of butter 

 fat contained in the cream or milk. The Bab- 

 cock test shows the amount of pure butter fat. 

 When this is made into butter, water, salt, and 

 casein are present, in addition to the fat. Under 

 the best conditions of handling, the butter should 

 exceed the butter fat about one-sixth, but may 

 vary greatly. The common method of estimat- 

 ing the yield of butter from the Babcock test is 

 to find the total number of pounds of butter fat, 

 and add one-sixth of its weight. This is the 

 plan used by experiment stations and dairymen 

 keeping records of the production of individual 

 cows. 



IX. Packing and Marketing. 



After the butter is thoroughly worked, it is 

 next packed in form for market. The style of 

 package will vary with the market for which the 

 product is intended. 



When large quantities are to be shipped some 

 distance, various sized tubs (holding from ten to 

 sixty pounds) are used. These tubs are made 

 of ash or spruce, and the sides are lined before 

 use with a piece of parchment paper, a circle of 

 the same being placed in the bottom of the tub 

 and another on the top. For local sale, various 



